Here you go, for those of you that asked....

Croissants

Dough:

1/2 oz active dry yeast

1/4 c warm water (110-115F)

1/4 c sugar

2 T unsalted butter, melted plus more for greasing bowl

2-1/3 c bread flour

3 c + 3T all purpose flour (plus more for working)

1 T salt

2 c warm whole milk (110-115F) I used 2%

Butter package:

1/4 c all pupose flour

2 c unsalted butter, slightly softened

For brushing:

1 large egg, slightly beaten

Make the dough: Stir yeast, water and 1 tsp of the sugar in bowl. Let stand until foamy, about 5 minutes

Butter large bowl, set aside. Put bread flour, AP flour, remaining sugar and salt into bowl of an electric mixer fitted with dough hook; mix on low until combined. Add yeast mixture, milk and butter, mix until dough comes together I used a hand mixer as I don't have a mixer with dough hook

Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turn to coat. Cover dough with plastic wrap and let rise in refrigerator until doubleed in bulk, about 2 hours.

Make the butter package. About 45 minutes after the dough begins to rise, put flour and butter into clean bowl and mix with electric mixer fitted with paddle attachment. see my note from above Mix on medium speed until well combined, 3-4 minutes. Scrape butter mixture onto a piece of parchment paper, and shape into a rectangle. Place another piece of parchment on top and roll out to an 8X10 inch rectangle. Transfer to baking sheet and refrigerate 30 minutes.

When dough has doubled, turn out onto lightly floured surface. Shape into rectangle and roll out to 10x16 inch rectangle, about 1/2 inch thick, with short side facing you.

Place butter package onto lower half of dough, remove parchment.

Fold top half of dough over butter package and pinch edges of dough to seal. Turn dough so that a short side is facing you and the seam is on the right. roll out to 10x20 inch rectangle, about 1/2 inch thick. Keep the corners as square as possible.

Starting at far end, fold dough into thirds as you would a business letter. wrap in plastic and refrigerate 1 hour.

Repeat this step two more times, always starting with short side toward you and seam on the right. After the third and final turn, wrap the dough in plastic and refrigerate 8 hours (or overnight)

Turn chilled dough out onto lightly floured work surface and roll out to 30x 18 inch rectangle. (If dough is unmanageable you may divide in half and roll out two 15x16 inch rectangles, refrigerating one as you work with the other) Chill in freezer 15 minutes. Remove chilled dough and cut into two 8x30 inch rectangles (or four 8x15) Stack one rectangle on top of the other, lining up the edges.

Using a pastry or pizza cutter and cutting at 20 degree angles, trim small wedge of dough from one short side of stack to create angled edge. Cut dough into triangles, each with a 4-1/2 inch base.

Cut small slit in the middle of the base of each triangle. Begin shaping the croissants by holding onto the two corners of the base and stretch to lengthen slightly. Using your fingertips, roll the base of the triangle away from you stretching the dough slightly outward as you roll to elongate the point. When finished, the point should be tucked under the croissant. Bend the two ends toward each other to form a crescent shape. Transfer to parchment lined baking sheet, spacing the croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap and let stand in watm place until double in bulk and very soft (1-1/2 to 2-1/2 hours)

Preheat the oven to 400F, with racks in upper and lower thirds of the oven. Brush each croissant with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20-25 minutes. Cool on wire racks.

Makes about 20 croissants

Brandied Peach Jam from Ball Blue Book 1993 4 c frozen peaches, thawed 2 T lemon juie 1 c brandy 1 pkg powdered pectin 5 c sugar Drain thawed peaches and coarsely chop. Combine peaches, lemon juice, and brandy in large sauce pot. Place over medium heat and simmer 5 minutes, stirring frequently. Stir in pectin and cook over high heat until mixture comes to a rolling boil. Add the sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Stir to distribute fruit, 3 minutes. Pour hot fruit into hot sterilized jars, leaving 1/4 inch head space. Adjust caps. process 10 minutes in BWB. Yield about 7 half pints. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cranberry Citrus Marmalade \=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\=\= Ingredients: 1 grapefruit 1 orange 2 1/2 cups water 3 cups fresh cranberries 1 3/4 oz powdered fruit pectin 6 1/2 cup sugar (I only used 4 1/2 cups) Method: Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. In large kettle, combine peel and 2 1/2 cups water; cook, covered, over low heat until tender, 20 minutes. Section grapefruit and orange; chop fruit. Add with 3 cups fresh cranberries to peel; simmer 10 minutes, stirring constantly. Stir in powdered fruit pectin. Bring to boil; stir in sugar. Bring to full rolling boil; boil hard 1 minute stirring constantly. Remove from heat and skim foam. (I didn't do that). Let stand 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal. Boil in boiling water bath 10 minutes. Yield: 4 pints Posted by Gina W 11/06 Linda